Contest-Winning Pumpkin Cheesecake Dessert
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
Ingredients
- 1-1/2 cups crushed gingersnaps (about 30 cookies)
- 1/4 cup butter, melted
- 5 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 5 large eggs, room temperature, lightly beaten
- Ground nutmeg
- Maple syrup
- Sweetened whipped cream, optional
Reviews
I used twice the butter for the crust, and twice as much vanilla and sugar in the cake....it came out perfectly sweet.
Not to sweet - just right with caramel sauce
Wonderful! So easy! I made it for Thanksgiving- everyone from Grandparents to teens loved it. I topped each square with whip cream and a drizzle of maple syrup. The gingerbread crust was so tasty. It traveled well and looked great! Will definitely make it again! I was a hit! Thanks Taste of Home!Susie S.
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I've made this for Thanksgiving and the gingersnap crust really makes this cheesecake stand out. Delicious!
I made this for Thanksgiving and it was a huge hit! Will definitely make again.
Very nice! Pleasant flavor. Great for potlucks and big family get -togethers. In regards to CCI's comment on nutritional info: if you read it, the info states that 1PIECE (calculated without syrup) contains 7 grams of fat, NOT the entire pan. Read carefully, do the math.
My cheesecake recipes are really tough to get 5 stars. I LOVE CHEESECAKE!! This was pretty good though, especially one that you can cook in a 13 x 9 pan!?!
A keeper !! for years I have been passing the recipe around, everybody loves it. I use store bought ready crust graham pie crust and I omit the maple syrup : )